Lobster Rolls

Lobster Rolls

Ever since I was a kid, my family has gone to Maine for vacations, and I even spent 2 summers there for sleepaway camp. When I met my now husband, we found out that we had this in common. He had been going to Bar Harbor Maine every year since he was a kid. So needless to say, we started going there together when we started dating. We not only got our German Shepherd Dex in Kennebunk, but we also got engaged in Bar Harbor!

Maine holds such a special place in both of our hearts....we love the outdoor activities (hiking, biking, kayaking), the laid back atmosphere, and most of all....the lobster!

We are lucky enough in NYC to be able to get Fresh Maine Lobster, but lobsters just seem to taste better in Maine! So, in honor of my love for Maine, and for my little crustacean friends, yesterday I made Lobster Rolls.

I got my lobster at The Lobster Place in NYC's Chelsea Market (the ONLY place in my opinion to get live lobsters in NYC). I have been taught by my dad as a kid to always get female lobsters (just for the roe) so I got a 2 1/3 pound female lobster which was more than enough to make lobster rolls for me and my hubby. This size lobster yielded 10oz of meat (in case you just want to buy already cooked lobster meat).

I cook my lobsters myself, but you can buy the lobster meat or an already cooked lobster to save time. To cook the lobster: Bring a large pot of water to a boil. Add your live lobster to the water head first. Time 25 minutes from the time you put it in the water (for a 2-2.5 lb lobster). Remove the lobster from the water and place directly in an ice bath. Once cooled, remove the meat.

About The Author

Founder and Head Chef for Urban Cookery. Sara has a profound passion for all things culinary which is on full display throughout these pages. She leverages her extensive background in photography and food to craft interesting recipes and entertaining publications.